Everything Dough (10)....Condensed Milk Bread . 萬用麵糰之十....奶香煉乳包

Everything Dough (10)....Condensed Milk Bread 

萬用麵糰之十....奶香煉乳包

It was a busy week. I didn't get time to spend in the kitchen, but it's meaningful.  I always feel happy when the people that I help are happy, and they get the best that we could provide them.

I wanted to have some breads prepared with the everything dough, so I have the recipe modified a little bit and passed it to my helper who made the things happen.  And one of the breads she prepared these two weeks is, the Condensed Milk Bread....it's fluffy, sweet and soft, most importantly is, Easy to prepare.

過了非常忙碌的一星期。我完全沒有時間待在廚房裡，但這星期忙得很有意義。經常感受到助人時的快樂，我受助人感到高興，而他們得到適當的關顧，我也感受到那份喜悅。

雖然忙，還是要照顧家人的口胃，最方便的莫過於用萬用麵糰做點吃的，輕微改一改食譜，又是另一種口味。我忙，就把改好了的食譜交給家傭小姐，由她來做。這兩週她準備過的麵包就包括了這個....奶香煉乳包....成品鬆軟又香甜，而更重要的是，易做。

Everything Dough (10)...Condensed Milk Bread

Ingredients:  

Everything Dough       

Bread Flour  250g
Cake Flour     50g
Fresh Yeast    12g (You may use Instant Yeast 4g/OR Sourdough Starter 90g )
Sugar   20g(adjusted, from 10g)
Salt       4g
Oil         2 tbsp (can use melted butter)
Milk 170-190 ml (depending on the humidity and flour; for fresh yeast and instant yeast, use 190g milk is fine)

Condensed Milk and Butter Spread: (mix well)

Condensed Milk  20g

Unsalted Butter, softened  20g

Method:

1. Put all the ingredients into a chef's machine or a bread machine, knead it into a soft dough，round it and cover it with a wet towel and let it proof till doubled in size, about 40-50 minutes; hand-kneading is also fine
2. Preheat oven 170C with fan or 190C without fan
3. Prepare Condensed Milk and Butter Spread
4. Press the dough flat after first rise, round and let it relax for 10 minutes, roll it to a rectangular sheet with a rolling pin  to your desired thickness or about 4-5mm thick
5. Brush half of the condensed milk and butter spread all over, then cut the sheet into four long portions, pile them all up, and cut into 8 to 10 portions, then lay randomly into the cake mold and covered; and let rise till double
6. Brush 1/2 of the leftover spread on top of the proofed dough gently and let it bake at the preheated oven for 20 minutes or to your desired crust color.  Brush all the leftover spread once again on the freshly baked bread. Serve hot 

Cooking Tips::
1. No need to bother too much the thickness or shape of the cut sections, irregular shapes make just good for this kind of bread
2. For Crispy crust, I brush the condensed milk and butter spread on top of the proofed dough before baking, if you want softer crust, you could skip the part, and put more spread for the filing instead
3. Brush extra spread on bread after baking, gives extra shininess to the bread crust
4. This is a mild sweet recipe, add sugar or condensed milk to your taste if needed

萬用麵糰之十…奶香煉乳包

材料： 

萬用麵糰                                   

高粉  250g
低粉   50g
鮮酵   12g (可用速酵 4g 或酸種 90g)
糖      20g (從基本的10g 加至 20g)
鹽        4g
油        2 tbsp(可用溶牛油)
鮮奶  170-190ml(視乎粉受水程度， 用鮮酵或速酵，也可用190g 鮮奶）

奶油煉乳抹醬: (先拌勻)
無鹽牛油  20g
煉乳  20g

做法：
1. 把所有材料放入廚師機或麵包機打成麵團， 手搓亦可 ; 搓圓，上蓋濕毛巾， 一發至兩倍大，約 40 至 50分鐘 

2. 預熱帶風烤箱 170C 或190C 不帶風

3. 預備好奶油煉乳抹醬4. 一發好的麵團，按平排氣，滾圓 ，鬆弛10分鐘 ，用麵包棒輾薄至理想厚度或厚約 4-5 mm 的大長方塊 

5. 在大長方塊抹上 1/2份奶油煉乳抹醬，長切成4份，把每一份叠上 ，再分成 8 至10 份，隨意把每份放入圓形蛋糕盆，蓋上，二發至兩倍大
6. 把餘下的抹醬 ， 分兩份 ， 一份入爐前輕手抹上麵包面, 入爐烤約20分鐘 或至理想顏色 ; 麵包出爐，再把餘下抹醬抹上麵包面及四周 ，趁熱享用 

提示:

1. 此麵包切塊厚薄長短可隨意，味道一樣好

2. 要麵包脆面，可跟我在麵包入爐前抹醬，要全軟包的，這步驟可免，多出的抹醬可多抹在大方塊上

3. 出爐麵包再抹醬，可增光澤

4. 此為微甜食譜，可以各自囗味加甜